Malai Kofta Recipe | How to Make Recipe of Malai Kofta Recipe Recipe

Malai Kofta is a rich and indulgent North Indian dish made of deep-fried balls (koftas) made from paneer (cottage cheese), mashed potatoes, and aromatic spices, which are then simmered in a luxurious, creamy tomato-based gravy. The dish is typically served with naan, paratha, or rice. The koftas are soft, melt-in-the-mouth, and complement the flavorful, spiced gravy perfectly.

Here’s how you can make Malai Kofta at home:

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Malai Kofta Recipe | What is the Recipe of Malai Kofta Recipe

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 4 big potatoes boiled
• 250 gm paneer (cottage cheese)
• 50 gm maida
• 1 tbsp coriander leaves chopped
• 3 onions
• 1 tbsp ginger garlic paste
• 2 tomatoes
• 200 ml malai or cream
• 2 tbsp raisins and cashew nuts
• 50 gms cashew nuts paste
• 1/2 tsp haldi (turmeric)
• 1/2 tsp red chilli powder
• 1/2 tsp kitchen king masala
• 1 Tbsp kasturi methi (dry Fenugreek)
• Salt to Taste
• 1 Tbsp sugar

Instructions

For the koftas:

1. Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.
2. Mash the boiled potatoes, paneer, maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.
3. Cut the raisins and cashew nuts into very small pieces and add 1/2 tsp of sugar to the mix.
4. Heat up the oil for deep frying.
5. Roll out the balls from the dough you prepared and stuff the dry fruit mix in the centre.
6. Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in.

For the gravy:

1. Fry some onion, ginger garlic paste and tomato paste.

2.  Mix the cashew nut paste with 2 Tbsp of warm milk and pour it into the paste.

3. Except kasturi methi, add all the dry masala into the paste and saute till the oil separates itself.

4. Add one and a half cup of water and simmer the gravy till it's done.

5.  Add cream/malai, 1 tbsp of sugar and kasturi methi.

6. Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy and serve hot with chapattis.

Tips:

• Kofta Texture: If the kofta mixture feels too soft or sticky, you can add a little more maida or a small amount of breadcrumbs to help bind it.
• Stuffing: You can stuff the koftas with cashews, raisins, or even small pieces of cheese for a richer flavor.
• Gravy Consistency: Adjust the thickness of the gravy by adding more or less water, depending on your preference.
• Frying the Koftas: Be gentle when frying the koftas to avoid them breaking. Fry on medium heat for even cooking and to avoid burning.
• Flavor Variations: Add a pinch of saffron soaked in warm milk to the gravy for an added richness and color.

Healthier Variations:

• Baked Koftas: Instead of frying, you can bake the koftas in the oven at 375°F (190°C) for about 20 minutes, turning them halfway through, for a lighter version of this dish.
• Low-Fat Cream: Use low-fat cream or skip the cream altogether and add more cashew paste to make the gravy rich without the calories.
• Less Oil: Use less oil in both the koftas and the gravy for a healthier version.

Health Benefits:

• Paneer: A good source of protein and calcium, which are essential for bone and muscle health.
• Cashews: Rich in healthy fats, vitamins, and minerals like magnesium, which support heart health.
• Spices: The spices used in this dish like turmeric, cumin, and coriander are known for their anti-inflammatory properties and digestive benefits.

Malai Kofta is a rich and indulgent dish that’s perfect for special occasions or when you want to treat yourself to something delicious. The soft, creamy koftas and the rich, flavorful gravy make this a crowd-pleasing dish that pairs beautifully with Indian breads or rice. Enjoy the aromatic and creamy experience with every bite!